Blanquette of Veal with Potatoes (420g)
Many families all over France prepare blanquette of veal on a regular basis. The veal is marinated then stewed in a broth containing white wine, potatoes, mushrooms, carrots, onions and shallots before to be reduced to a creamy white sauce. Another French classic.
One serving.
Potatoes, veal, water, mushrooms, carrots, onions, cream (milk), carrageenan, white wine (sulphites), modified starch, garlic, shallots, citric acid, sodium disulphite, salt, natural flavourings, dextrose, chicken stock, nutmeg natural flavouring, pepper.
For best results, pour into a saucepan, cover and warm on a very low heat for 7 minutes whilst stirring regularly. Alternatively, pour into a microwave-safe dish and heat on full power for 3 minutes.
Extra care has been taken to remove bones, although some may remain.